Extraction and ESI-CID-MS/MS analysis of myoglobins from different meat species

Food Chemistry

Volumn 69, Issue 1, 2000, Pages 81-86

  Ponce Alquicira, E ^a   Taylor, A J ^b  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

ESI CID MS MS; Myoglobin

Indexed keywords

GLOBIN; HISTIDINE; ION; MYOGLOBIN; PEPTIDE; PROLINE; PROTEIN;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DISSOCIATION; FOOD ANALYSIS; HORSE; MASS SPECTROMETRY; MEAT; MOLECULAR WEIGHT; NONHUMAN; SHEEP; THERMOSTABILITY;

EID: 0033968199     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00243-5     Document Type: Article

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